Alpine Adventure program to highlight Swiss fondue by SRP
Salt River Project will present a 30 minute Alpine Adventure program this summer for service organizations in the Valley. A Swiss setting with fondue will be shown and served by SRP home economists. The program covers etiquette and serving methods plus demonstrations of thermostatically controlled fondue pots and an electric outdoor grill. Call 273-5674 for details.
MENTIONED IN THIS ARTICLE
Salt River
Jim Grady
SRP
Grady
Salt River Project
Polka dot pears and chocolate dessert recipe notes
Article describes a polka dot pear dessert with poached pears in sugar syrup and semi sweet chocolate sauce, plus a chocolate vanilla pudding base. It lists Barrett canned pears and a Swiss cheese fondue recipe as program offerings with step style directions and ingredients.
Fondue Dips and Dunkables For Evening Party
A retro fondue feature lists Matterhorn Chili Dip and Butter Scotch Fondue with dunkables like cake, fruit, and marshmallows. It provides ingredient amounts for beef cheese chili dip and chocolate fondue, plus serving guidance and yields.
Fondue Cooking Instructions for Tender Beef
Cut lean sirloin into bite-size cubes and chill until serving. Heat oil in a fondue pot halfway. Spear a cube on a fork and cook 30 seconds to 2 minutes in hot oil. Transfer to a table fork and dip into fondue sauces.
Fondue sauces and Alpine frosting fondue mix
A compact collection of recipes for onion butter and spicy steak sauce including butter, parsley, Worcestershire and pepper blends to dip meats or baste grills. Also notes Alpine frosting fondue using chocolate fudge frosting and marshmallows.
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